Cowboy Spaghetti


Topped with sharp cheddar cheese, it’s a satisfying meal. Perfect for those who like a little heat and a lot of flavour. Enjoy this cowboy inspired feast.


  • 6 strips of bacon
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 tsp freshly ground black pepper
  • 1 pound ground beef
  • 1 1/2 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, or to taste
  • 8 ounces spaghetti noodles
  • 1 (10 ounce) can diced tomatoes with green chiles (such as Ro-TelĀ® Original)
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • 1 (4 ounce) can instant tomato sauce
  • 1/2 cup grated sharp cheddar cheese
  • 3 scallions, sliced or as needed for garnish

Method of preparation:

Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon from the pan and set aside.

In the same frying pan, cook the chopped onion and minced garlic until the onion is translucent.

Add the minced beef to the frying pan and season with salt and pepper. Cook until the beef is browned and cooked through.

Pour in the beef stock, Worcestershire sauce and hot sauce. Bring to the boil.

Break the spaghetti noodles in half and add to the pan. Cook until al dente.

Stir in the diced tomatoes with the green chiles, the roasted tomatoes and the tomato sauce. Simmer until the sauce thickens.

Crumble the cooked bacon and stir into the spaghetti.

Sprinkle the spaghetti with the grated sharp cheddar cheese and cover the pan until the cheese has melted.

Garnish with sliced spring onions before serving.

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